Imagine a dessert that combines the rich, comforting texture of a pudding with the delightful crumb of a cake - and that's exactly what the California Raisin Pudding Cake delivers! This extraordinary treat is not just a dessert; it's a culinary experience that will transport your taste buds to a world of sweet, moist perfection. With plump, juicy raisins nestled in a tender cake that's both creamy and light, this recipe is about to become your new obsession in the kitchen.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup raisins
- 1 cup milk
- 1/2 cup sugar
- 1/4 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or a round 9-inch cake pan with butter or cooking spray to prevent sticking.
- In a medium saucepan, combine raisins and milk. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Cook for about 5 minutes until raisins are plump and soft.
- Remove the raisin and milk mixture from heat and let it cool slightly for 5 minutes. Stir in the melted butter and vanilla extract.
- In a separate large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Pour the warm raisin-milk mixture into the dry ingredients. Gently fold and mix until a smooth batter forms, being careful not to overmix.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Ensure the batter is distributed uniformly for consistent baking.
- Place the pan in the preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. The pudding cake will have a soft, slightly custardy texture.
- Serve warm, optionally dusted with powdered sugar or topped with a scoop of vanilla ice cream. Can be enjoyed both warm and at room temperature.
Tips
- Use fresh, high-quality raisins for the best flavor and texture. Golden or dark raisins both work wonderfully.
- Make sure to simmer the raisins in milk gently - this helps them become plump and infuses the milk with sweet raisin flavor.
- Do not overmix the batter; mix just until the ingredients are combined to keep the cake tender.
- Check the cake's doneness with the toothpick test, but remember that a few moist crumbs are perfect for a pudding cake.
- Let the cake cool slightly in the pan to allow the pudding-like texture to set properly.
- For an extra indulgent touch, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- This cake can be stored at room temperature for 2-3 days, covered - if it lasts that long!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 4g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 25mg
